How To Make Yogurt
July 1st, 2010 filed under Gluten Free, Miscellaneous, Raita
Homemade yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.
Ingredients
- 3 1/2 cups of milk
- 2 tablespoons of yogurt or use the dry starter you can buy
Method
- Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
- After milk cools down pour the milk into a bowl that you want to make the yogurt in.
- Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package.
- Mix the yogurt with milk by stirring gently.
- Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
- After yogurt is set, refrigerate for at least an hour before using.
Tips
- If you prefer more creamy mix ¼ of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
- I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
- Store bought yogurt is more firm because of the pectin.
- Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
- There are two ways to make yoghurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
halo mdm manjula,
u have very big hearted to share all your recipes to the world. thank you so much. i’ve try afew recipe from here and it turn out well. you’re so generous. here i wanted to ask to make the yogurt and paneer which milk suppose to use? isit cow milk or powder milk? Thank you again mdm Manjula. God Bless u always!! Looking for your reply.
thank you
Namaste,
How should I store the two tbs of yogurt-as-culture and how long can I keep it before I make a new batch of yogurt?
Love your videos.
Thank you.
Maya
very cool blog site. Afflicted me with a more beneficial information about all of the financial crisis. Thanks a lot buddy
aww i just love ur cooking aunty <3
Hello
I was just wondering how long you can store the yogurt which you have made at home?
Thanks
Neelam
Neelam,
For 7-10 days.
Hello Aunty,
Can you tell me which brand of starter is best? I found a couple of names and I am not sure which is good.
Thanks
Parvathi.
Paru,
These are the two different brand I have tried, Cuisipro and Euro Cuisine Yogurt Starter
dear manjula didi,
your cooking style is very interesting.i like u very much.
i try ur rasgullas become very testy.
thank u .
Hello, Manjula!!
I enjoy your program and I make your recipes they’re deliciuos!!
Thank you!
By the way microwave ovens are not good to use because they destroy
the nutrients, they’re as many modern inventions never tried before and even if they did, is money making, like cell phones that is known to cause brain tumors, and they’re still being used.
Namaste
hello
i’ve seen this and i love ur cooking syle.
please send me mail if u can…
regards
pratima
Namastay Auntie Ji
i want to know how to make spicy yogurt with cilantro and other vegatables, do you know what name is because i forgot name.
thank you
बहुत बहुत धन्यवाद